The air conditioning in butcher shops must pass rigorous inspections

I’ve been a health inspector for eight years, and already I have seen some of the most silly excuses for poor health standards from restaurant and food store owners abroad.

Owning a restaurant is a big deal, but not all owners see it for the daunting task it is.

The way you care for your food, as well as your restaurant space, directly impacts the quality of the customer experience. As a health inspector, my job is to preserve that quality and hold it to the highest standard. The worst type of place I regularly visit are butcher shops. With so much raw meat in there, rigorous testing and inspections must be done on the air conditioning system. The air conditioner is the centerpiece of a butcher shop. Without it, the shop could not exist due to the high temperatures spoiling the meat. I find that smaller butcher shops that experience less foot traffic will keep their air conditioners at higher temperatures to save money. A butcher shop that I inspected many months ago had such an outdated air conditioning unit that I found flies and lizards inside of the vents. It must have been more than a year since anyone had changed the air filters. The temperature was so hot in the shop that I had to scold the owner outside where the air was much cooler. A butcher shop is a place where you should walk in and freeze to death, not sweat! Aside from the air conditioner, that particular butcher shop had some additional health concerns that ultimately led to their being shut down. Keeping up with your air conditioner in your restaurant is no joke, but it must be done for health and safety reasons.

 

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